Fish Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g fish fillet (s) (cod fillet)
- 1 medium onion (s)
- 20 g clarified butter
- 1 cup crème fraîche
- 100 ml chicken broth
- 2 tablespoon tomato paste
- salt and pepper
- Paprika powder, noble sweet
- Lemon juice
- 250 g spaetzle
- Salt water
Print Recipe
Pin Recipe Instructions
- Dab the fish fillets, cut into large cubes, season with salt, pepper and paprika. Drizzle with the lemon juice and let it steep for 10 minutes.
- Cook the spaetzle in salted water according to the instructions on the packet. At the same time, peel the onion, cut into thin rings or small cubes.
- Let the fat get hot in a pan and gently fry the fish. Take out of the pan and set aside. Sweat the onion rings in the pan until translucent, add the creme fraîche, tomato paste and stock one after the other and stir in. Boil vigorously once.
- Place the pieces of fish in the sauce and let them steep for about 5 minutes over low heat. If necessary, season the sauce again with salt and pepper, but normally you don`t need to spice it up much.
- Even if it sounds strange at first: Spaetzle really taste best with it! Alternatively, of course, you can also use other pasta or rice.
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